Mixed Sprouts Sabzi Recipe

Name: Mixed Sprouts Sabzi Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cup Bean Sprouts (2 Mixed Sprouts bowls); 3 cup Water (3 cups Water for cooking); 2 tbsp Vegetable Oil (2 tablespoon Oil); 1 tbsp Cumin Seeds (1 tablespoon Cumin seeds (Jeera)); 0 pieces Asafoetida (pinch Asafoetida (hing)); 1 piece Yellow Onion (1 Onion chopped); 1 tbsp Ginger Garlic Paste (1 tablespoon Ginger Garlic Paste); 1 piece Tomato (1 Tomato chopped); 1 piece Green Chili (1 or 2 Green Chillies chopped — up to 2); ½ tbsp Ground Turmeric (1/2 tablespoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); ½ tbsp Red Chili Powder (1/2 tablespoon Red Chilli powder); ½ tbsp Cumin Powder (1/2 tablespoon Cumin powder (Jeera)); ½ tbsp Garam Masala (1/2 tablespoon Garam masala powder); ½ tbsp Ground coriander (1/2 tablespoon Coriander Powder (Dhania)); 0 pieces Cilantro (Coriander (Dhania) Leaves chopped)

A quick Indian vegetarian curry made by pressure-cooking mixed sprouts and then simmering them with sautéed onion, tomato, and a blend of aromatic spices.

60 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Bean Sprouts2 cup · 2 Mixed Sprouts bowls
Water3 cup · 3 cups Water for cooking
Vegetable Oil2 tbsp · 2 tablespoon Oil
Cumin Seeds1 tbsp · 1 tablespoon Cumin seeds (Jeera)
Asafoetida0 pieces · pinch Asafoetida (hing)
Yellow Onion1 piece · 1 Onion chopped
Ginger Garlic Paste1 tbsp · 1 tablespoon Ginger Garlic Paste
Tomato1 piece · 1 Tomato chopped
Green Chili1 piece · 1 or 2 Green Chillies chopped — up to 2
Ground Turmeric½ tbsp · 1/2 tablespoon Turmeric powder (Haldi)
Table Salt0 pieces · Salt to taste
Red Chili Powder½ tbsp · 1/2 tablespoon Red Chilli powder
Cumin Powder½ tbsp · 1/2 tablespoon Cumin powder (Jeera)
Garam Masala½ tbsp · 1/2 tablespoon Garam masala powder
Ground coriander½ tbsp · 1/2 tablespoon Coriander Powder (Dhania)
Cilantro0 pieces · Coriander (Dhania) Leaves chopped

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Steps

1Pressure cook the mixed sprouts in a pressure cooker for 3-4 whistles or until lightly mushy.
2Once the pressure cooker cools down, separate the sprouts and the cooking stock into a bowl and set aside.
3Heat vegetable oil in a pan, add cumin seeds and asafoetida.
4Once the cumin seeds start to crackle, add the chopped yellow onion.
5Saute until the onion turns a light brown color.
6Add ginger garlic paste. Stir and saute until the raw aroma dissipates.
7Add chopped fresh tomato and green chilies, and saute until the tomatoes soften.
8Add all the dry masala powders: turmeric powder, cumin powder, coriander powder, garam masala powder, and red chili powder. Stir well.
9Now add the mixed sprouts along with the reserved stock, and salt to taste.
10Cover the lid and cook for 10 minutes on a slow flame.
11Once cooked, add the chopped coriander leaves.
12The Mixed Sprouts Curry is ready to serve with Pulao for a complete meal.